Charred Celeriac Blanc

Name: Charred Celeriac Blanc
Ingredients: 50 g Shallot, chopped; Flour (to taste); 100 g Cream; 15 g Coarse mustard; Pepper and salt; 1 Celeriac; Butter (for frying); Celeriac trimmings; Oil; Salsify (to taste); 30 g Butter; 2 Garlic cloves; 2 units.theelepel Coriander seed; 2 Shallots, chopped; 50 g Demi-glace; 1 units.theelepel Cinnamon powder; 300 g Butter; 250 g Cream; 150 g White wine; 50 g Sushi vinegar; 0.5 Lemon (juice); 1 Cèpes bouillon cube; Finely chopped chives

Roasted and baked celeriac with a creamy celeriac purée, butter sauce with cinnamon and coriander, and crispy salsify chips.

Ingredients

Flour (to taste)

Pepper and salt

1Celeriac

Butter (for frying)

50gShallot, chopped

100gCream

15gCoarse mustard

Celeriac trimmings

30gButter

50gDemi-glace

Oil

Salsify (to taste)

2Garlic cloves

2units.theelepelCoriander seed

2Shallots, chopped

1units.theelepelCinnamon powder

300gButter

250gCream

150gWhite wine

50gSushi vinegar

0.5Lemon (juice)

1Cèpes bouillon cube

Finely chopped chives

Preparation

Cook the celeriac, depending on its size, for about 3 hours at 180°C, wrapped in aluminum foil.
Let it cool and place the celeriac, still in the foil, in the refrigerator for about 12 hours.
Portion the celeriac to the desired size and save the trimmings for the purée.
Season the celeriac with salt and pepper and lightly dust with flour.
Sear the celeriac in a pan until a nice crust forms. Baste with butter.

Put all ingredients in the thermoblender.
Blend for about 3 minutes at 70°C on the lowest setting.
Then blend for about 4 minutes at a higher speed until everything is well mixed and smooth.
Finish the purée for service with some butter and season with salt.

Brush and wash the salsify thoroughly.
Slice them thinly with a mandoline.
Fry the slices at about 150°C until they turn a nice brown color. Drizzle regularly with oil.
Sprinkle with salt and store in a sealed container with moisture absorbers.